“SINCE OPENING RICK STEIN AT BANNISTERS IN MOLLYMOOK, WE LONG THOUGHT IT WOULD BE EXCITING TO OPEN ANOTHER LOCATION, AND THEN WE FOUND PORT STEPHENS, RIGHT ON THE DOORSTEP OF SOME OF AUSTRALIA’S BEST SEAFOOD.
OUR NEW RESTAURANT FEATURES VAULTED CEILINGS AND A SPECTACULAR BAR, COMPLETE WITH VIEWS OF PORT STEPHENS BAY.
RICK IS NEVER HAPPIER THAN WHEN HE IS WORKING WITH LOCAL SEAFOOD, AND APART FROM THE GREAT FAME OF THE OYSTERS FARMED LOCALLY, PORT STEPHENS HAS SUCH AN AMAZING RANGE OF SEAFOOD FROM LOCAL KING PRAWNS, YELLOWFIN TUNA, BLUE SWIMMER CRAB, AND STOCKTON PIPI’S”
– SARAH AND RICK STEIN.
The Rick Stein at Bannisters restaurant was brought to Port Stephens to take advantage of the incredible seafood that is sourced from the area daily.
The menu can change daily based on what is caught by the local fishermen. From Kingfish, Flathead, John Dory, Sand Whiting, Oysters, Lobster and Tuna, every piece of fresh produce serves as inspiration for new recipes and dishes to be presented to guests.
Rick’s chefs keep dishes simple by choosing ingredients that naturally emphasise fresh seafood produce. Executed to perfection each dish delivers bursts of flavour that can be further complemented with the perfect wine pairing from our sommeliers recommendations.
Fresh seafood…simply cooked.
Book online for groups of up to ten.
Group bookings are a maximum of 10 people.
We’d love to help you celebrate your special occasions. Personalised dessert messages can be arranged and gift vouchers are available for purchase.
We have a fully licensed bar with an extensive wine and cocktail list. Please note we do not accept BYO.
Credit card payments will incur a 1% service fee. There is a 15% surcharge on Sundays and public holidays.
HEAD CHEF MITCHELL TURNER
Head Chef of Bannisters Port Stephens, Mitchell Turner’s passion for cooking began from a young age. Starting out practicing dicing and cutting in his family kitchen to achieving his first head chef position at the age of 21 and working as Sous Chef at the Michelin starred Castle Terrace in Edinburgh.
After returning to Australia, Mitchell joined Rick Stein at Bannisters before becoming Head Chef of The Rooftop Bar and Grill at Bannisters Pavilion. A lifelong enthusiast of Rick Stein seafood, he is thrilled to now be working on the mid north coast with the amazing seafood that is sourced daily.
STAY AND DINE at Bannisters
Enjoy a cooking demonstration by Mitch Turner and Chris Turton and a wine pairing tutorial by Kerr Aitken before finishing the afternoon with a scrumptious long table lunch together. This season, we’re taking inspiration from ‘Rick Stein’s – Long Weekends’ book, with classes taking a culinary journey through four breathtaking destinations – Lisbon, Vienna, Copenhagen, and Reykjavik.